Toasted Coconut Rice

Ingrédients

• 1/2 cup (30 grams) unsweetened shredded or flaked coconut
• 1 tablespoon flavorless oil
• 1 cup (180 grams) jasmine rice, rinsed * see note
• 1 1/2 cups (416 ml) water
• 1/2 cup unsweetened full fat coconut milk ** see note
• 1/2 teaspoon salt
• Toasted sesame seeds (optional)

Préparation

1. 1

   Preheat oven to 350°F/177°C.

2. 2

   Spread the coconut evenly on a sheet/baking tray and toast for about 4-6 minutes, stirring every 2 minutes. Keep an eye on it as burns quickly. Shredded will brown faster than flaked. Remove and set aside to cool.

3. 3

   To a saucepan add the oil over medium heat. When hot, stir in the rice until coated and continue to toast and stir until nutty and fragrant, don’t brown. Add the water, coconut milk and salt, bring to a simmer, cover and cook for 15-20 minutes until the water is absorbed and rice is fluffy.

4. 4

   Stir in the toasted coconut and garnish with sesame seeds (optional).